If you’ve never made roasted salsa from scratch before, you owe it to yourself to try it – you just can’t buy anything this good in a store at any price. This dish is easy and inexpensive enough to feed the whole gang.
Fresh, pastured eggs poached in roasted tomato salsa with fresh tortillas. Garlic, cumin, Aji Mirasol (this Peruvian chile’s name means looking at the sun), onions and cilantro..
Coarsely chop tomatoes, tomatillos, red & green onions, garlic, jalapeño peppers, cumin and Aji Mirasol chiles. Season lightly with sea salt and smoked pepper and roast in a 450 degree oven until blistered, about 15 minutes.
Working in batches if necessary, transfer the roasted vegetables to the bowl of a food processor and pulse to a semi-coarse texture.
Pour the salsa into a skillet and simmer over moderate heat until thickened, about 15-20 minutes.
With the back of a large spoon, form a well in the just-bubbling salsa then crack an egg into the well. You can prepare as many as a dozen eggs at once, depending on the size of your pan and the quantity of salsa that you’ve made.
Cover the pan and cook eggs to your liking, about 3-4 minutes for runny yolks.
Meanwhile, heat fresh tortillas (corn tortillas are traditional for this dish) in a lightly greased comal or skillet.
To serve, nestle an egg inside a tortilla and spoon some of the salsa around the edges. Dress with a squeeze of lime.
This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet